This week's French Friday with Dorie is Quartre-Quarts. Well you may ask, "Eh?" Well, to explain it in Dorie's words, it is like the French version of a pound cake. However, in my view, it is much lighter and springier than a pound cake, and dare I say it, more delicious.
Look at that golden fluffy crumb:
The cake is topped by a sprinkle of brown sugar which is supposed to create a glaze, but in my case, kind of sank into the cake - which suited me, as it caramelised and gave a certain crunch to the cake.
I loved this cake on its own, although Dorie suggests serving it with cream and berries - but why mess with perfection?
To see what everyone else thought of this cake, visit the LYL section of the FFwD website (but give it a while - the US is half a day plus behind Oz).
